Preparation

Melt butter in heavy large pot over medium-high heat. Add all greens and stock. Cover and cook until greens wilt, stirring occasionally, about 3 minutes. Uncover; cook until juices thicken slightly, about 4 minutes. Season with salt and pepper.

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Reviews

This was so quick, healthy & delicious. I used 1/2 butter 1/2 olive oil and sauteed a shallot and 2 cloves of garlic for about 5 minutes before I added the chard. I made it last week and already have had requests for it again. This is definitely getting added to my normal veggie rotation.

I really liked this recipe but modified it slightly by adding minced garlic (4 cloves) and onion (1 medium sized) to melted butter. Let the mixure of onion and garlic sit on the medium heat for 10 minutes until it gets slightly gold in color. I find that it adds to the flavor . Instead of disposing stems from swiss chard, I cut stems into small pieces and add those a few minutes before adding leaves. That way, stems are not to hard to bite and leaves are not overcooked. It extends the cooking time but it is worth it.

Easy and very tasty. I was looking for an alternative to steamed spinach, so that is the only green I used. I used 1/2 butter and 1/2 olive oil. I also added some minced garlic, a splash of balsamic vinegar and some pine nuts. It might sound like I hardly followed the recipe, but I think it shows how versatile this dish can be. I particularly liked how you could toss the greens and wilt as much as desired, unlike steaming spinach where it all wilts completely. This was more flavorful too.

Easy and delicious. Add chopped garlic to the butter and let cook for a minute before adding the remainder of the ingredients.
Used Swiss chard and turnip greens. Great flavor.
Served with Grilled Salmon with Balsamc Glaze and Saffron Orzo.

This recipe was excellent with sauteed garlic. I served it as an accompaniment with beef in mustard green peppercorn sauce for an election night dinner. I thought about it the entire next day and have been asked to make it again.